Stuffed-crust pan pizza

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1DoughMix flour, yeast, salt and sugar; add water and 3 tbsp oil; knead 8 minutes until smooth. Cover and rise for 1 hour until doubled.
2. 2Prepare the pansPour 1½ tbsp oil into each of two 25 cm round cake tins or ovenproof frying pans and swirl to coat the sides. Heat the oven to 230 °C / 450 °F.
3. 3Shape wideDivide the dough in two and roll each piece 5 cm wider than the pan. Lay it in so the excess climbs the sides.
4. 4Stuff the crustLay the cheese sticks around the edge, on the dough, right against the side of the pan. Fold the overhanging dough over the cheese and press firmly to seal — any gap will leak cheese out.
5. 5Second riseCover the pans and leave 20–30 minutes; the dough puffs and the base soaks up the oil.
6. 6Top and bakeSpread sauce over the middle (not the sealed rim), add half the grated cheese, toppings, then the rest of the cheese. Bake 18–22 minutes until the rim is deep golden and the cheese is bubbling.
7. 7FinishBrush the crust with the garlic butter as soon as it comes out. Loosen the edge with a knife and slide onto a board.